Seasonal zucchini and yellow squash is combined with lemon aillade, slivered spring onions, fresh basil and oregano. Topped with broiled garden tomatoes, baby carrots and raw olive oil-marinated ricotta salata. Crunchy sea salt and freshly-ground black pepper.. For the Aillade 3 cloves garlic 1/3 teaspoon sea salt pinch cayenne 1 pastured egg yolk 1 tablespoon … Continue reading Summer Squash Spaghetti with Lemon Aillade and Ricotta Salata